Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples

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Naghadian Moghadam m.; Mahmoodi Khaledi E.

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

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Paper Information

Journal: IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY Year:2021 | Volume:18 | Issue:114 Page(s): 319-332

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Title

Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples

Author(s)

Naghadian Moghadam m. | Mahmoodi Khaledi E. | Issue Writer Certificate

Keywords

Iranian honeysQ1

Antibacterial activityQ1

Glucose oxidaseQ1

InvertaseQ1

AmylaseQ1

Abstract

Honey is a natural product that has long been used for treatment in addition to nutrition. In this regard, the antimicrobial effect of some Iranian kinds of honey against antibiotic-resistant bacterial strains and the relationship between this effect and the enzymatic activity of honey samples were evaluated. In this study, the protein content of 20 honey samples before and after extraction was determined and analyzed by SDS-PAGE technique. Then the activity of Glucose oxidase, Amylase, Invertase, and catalase enzymes of each honey was measured. Inhibition of the tested bacterial strains in the presence of honey was investigated by ager well diffusion method and the relationship between enzymatic activity with antibacterial effect and freshness of honey was evaluated. The protein content of the samples before extraction ranged from 0. 4 06 0. 06 to 1. 0 64 64. 19 mg/g honey and after extraction this amount decreased by about 50% or less. In the protein profile of all kinds of honey after electrophoresis, 3 bands related to Amylase, Invertase, and glucosidase enzymes were visible. The activity of enzymes was assigned to Glucose oxidase> Invertase> Amylase> catalase, respectively. The selected honey samples did not affect Staphylococcus epidermidis and had the least effect on Pseudomonas aeruginosa. After honey inoculation, the inhibitory pattern of Escherichia coli and Enterococcus faecalis were similar, but a different inhibitory pattern was observed from Staphylococcus aureus strain. This study showed that Glucose oxidase plays an important role in bacterial inhibition, but this role fluctuates in catalase-positive strains. Also, Amylase and Invertase enzymes can be a measure of the freshness of honey.

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APA: Copy

Naghadian Moghadam, m., & Mahmoodi Khaledi, E.. (2021). Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 18(114 ), 319-332. SID. https://sid.ir/paper/398069/en

Vancouver: Copy

Naghadian Moghadam m., Mahmoodi Khaledi E.. Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples. IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY[Internet]. 2021;18(114 ):319-332. Available from: https://sid.ir/paper/398069/en

IEEE: Copy

m. Naghadian Moghadam, and E. Mahmoodi Khaledi, “Investigation of protein content and the relationship between enzymatic activity and antimicrobial effect of Iranian honey samples,” IRANIAN JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, vol. 18, no. 114 , pp. 319–332, 2021, [Online]. Available: https://sid.ir/paper/398069/en

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